JPS6153012B2 - - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a method for producing hollow snacks with a light texture, which are made of a thin starchy baked layer and are hollow inside. This invention relates to a method for manufacturing hollow snacks with a concrete external shape.

Foods in the shape of animals, etc. are suitable as recreational foods because they look very fun and give dreams.
Therefore, foods made from baked starchy materials such as grain powder are also made in the shape of animals, and animal biscuits are particularly popular among children.

However, most of the conventionally produced baked foods in the shape of animals only represent the shape of the animal in a two-dimensional manner, and there are not many known products that embody the shape in three dimensions. In other words, swan-shaped cream puffs and bread in the shape of animals are known as baked foods that embody the shapes of animals in three dimensions, but these are hand-made works of art. Since it is a work of art, it is not suitable for mass production.

On the other hand, as a hollow baked food product whose outer circumferential surface is made of a starchy baked layer, porridge beans and the like are known. However, these methods require a lot of time and effort as the dough is prepared using a rotary kettle by alternately adding grain powder such as glutinous rice flour and sugar solution to the core material and coating it, and then roasting it while rotating after drying. At the same time, it is only possible to form it into a sphere or a shape close to a sphere, and it is difficult to form it into a complex shape such as an animal.

In addition, animal biscuits and slow-cooked beans have a heavy texture, but recently people have started to prefer foods with a lighter texture, and those with a heavier texture have become less popular.

The inventor of this invention conducted research to develop a hollow snack, and gelatinized a part of the starchy raw material by adding a starchy raw material with a large swelling power to a starchy raw material with a certain proportion, mainly consisting of starchy raw materials with a low swelling power. Only the dough is
This invention was completed after discovering that a thin sheet with no irregularities and a uniform thickness can be obtained, and that when this sheet is fired, it becomes a hollow baked product with a light texture.

In other words, when conventional dough made from starchy raw materials is rolled into a sheet, for example, dough made from pregelatinized potato starch has strong elasticity and low fluidity, making it difficult to thin. , sheeting properties such as elasticity, fluidity, and spreadability are not suitable for forming a thin sheet with uniform thickness, and even if a thin sheet can be formed, fine irregularities will occur on the surface. It became a sheet with partially different thicknesses. When firing a sheet with such an uneven surface, the holding power of the generated gas, the start time, speed, degree, etc. of swelling differ depending on the location of the sheet, so the sheet does not expand uniformly and has an uneven surface. The fired product not only did not become hollow, but sometimes the shape was deformed, bent, and even cracked.

In addition, even if a dough dough gelatinized using a starchy raw material with a low swelling power, such as wheat flour, can be made into a thin sheet with a uniform thickness, the swelling power is weak when baked, and it cannot be formed into a sufficiently expanded hollow body. I couldn't do it.

However, if 60 to 95 parts of starchy raw material with low swelling power are mixed with 40 to 5 parts of starchy raw material with high swelling power,
The dough made by partially pregelatinizing the starchy raw material made of 100 parts has sheeting properties suitable for forming thin sheets with uniform thickness, and can be rolled into thin sheets with uniform thickness. I was able to do this. After punching or cutting this sheet, when it is fired, the surface of the sheet first undergoes gelatinization, forming a film with good gas retention properties and good elongation.By further heating, the water inside the sheet is gasified and water vapor is formed. Perhaps because the film is pushed up from the inside, the top and bottom surfaces of the sheet separate at about half the thickness, and the entire surface swells simultaneously and uniformly, creating a hollow shell with a thin starchy calcined layer on the outer periphery. It became a baked product. Furthermore, this baked product had a light snack-like texture. In addition, when the sheet is fired in the shape of an animal silhouette, etc., it expands and becomes a rounded hollow fired product, and the shape of the sheet becomes fleshed out, making it a three-dimensional embodiment of the shape of the animal, etc. It became a hollow snack.

In this invention, starchy raw materials with low swelling power refer to starchy raw materials consisting of starch that does not swell very much when heated with water, such as wheat, onymean, glutinous rice, sago, sorghum, tritekar, millet, and beans. One or more kinds arbitrarily selected from so-called glutinous grains or starches separated from these grains can be used. In addition, starchy raw materials with high swelling power refer to starchy raw materials consisting of starch that swells well when heated with water, such as potatoes, tapioca, waste, sweet potato, glutinous rice, waxy corn, etc., or glutinous grains. Alternatively, one or more kinds of starches separated from these potatoes or glutinous grains can be arbitrarily selected.

In addition, the "shape of an animal, etc." in this invention means:
Not limited to animals, but also birds, fish, insects, people, vehicles, etc. When the sheet is expanded and fleshed out, it refers to the shape that becomes concrete in three dimensions, and it is not only a concrete shape but also an abstract shape. Shape shall also be included.

To carry out this invention, first, 60 to 95 parts of a starchy raw material with a low swelling power and a starchy raw material with a high swelling power are prepared.
40 to 5 parts to make 100 parts, add boiling water or steam to bring the temperature to 65 to 90°C, and stir while maintaining this temperature range for 2 to 10 minutes to dissolve some of the starch. Dough dough is prepared by making it into a dough shape.

When mixing starchy raw materials with high swelling power and starchy raw materials with low swelling power, the temperature is increased by heating as necessary.

When adding boiling water to mixed starchy raw materials to gelatinize some of the starch, add 80% to 100 parts of starchy raw materials.
By adding 50 to 100 parts of boiling water, preferably 90 °C or higher, and stirring, or when gelatinizing by adding steam, add 30 to 100 parts of water to 100 parts of starchy raw material. , by adding 10 to 30 parts of water in the open with stirring, maintaining the temperature in the range of 65 to 90° C. for 2 to 5 minutes in each case. As a result, the starchy raw material becomes a dough in which some of the starch is gelatinized and the remaining starch remains without being gelatinized. The dough thus prepared is suitable for forming into a thin sheet with uniform sheeting properties, such as low elasticity. However, if the gelatinization rate progresses too much and, for example, becomes too sticky, raw starchy raw materials may be added to adjust the gelatinization rate of the dough.
Bring the sheeting property to a desirable state.

In addition, sweeteners, salt, miso, soy sauce, chemical seasonings, fats and oils, coffee, cocoa, dairy products, nut paste, etc. may be used before or after gelatinization to give the product a distinctive flavor or desired color. It is possible to add flavoring ingredients, flavoring ingredients, coloring ingredients, etc. In this case, 50 parts per 100 parts of starchy material
It is desirable not to exceed the amount of

The dough dough prepared as described above did not have any uneven thickness even when rolled into a thin sheet and had a uniform thickness.

Therefore, the dough is rolled into a thin sheet using rolls or the like, then punched or cut into any desired shape and baked. When baked, the dough expands and becomes a hollow body, giving it a thick three-dimensional appearance, such as that of an animal.

If the thickness of the sheet is not uniform during firing, the entire sheet will not expand uniformly when it is expanded, resulting in an uneven surface and will not form a hollow body.

Note that if the sheet is too thick or thin, gas retention during firing will be poor and some of the gas will escape, making it difficult to obtain sufficient gas pressure to push up the film and making it difficult to form a sufficiently expanded hollow body. If it is too thick, it will be difficult for moisture to escape during swelling, and the shape will be distorted or cracks will occur, probably because the drying speeds of the top and bottom surfaces are different. Therefore, the sheet before firing is 0.8~
A thickness of 3 mm is desirable.

Also, if the shape of the sheet is circular, for example, it will become a spherical hollow snack after baking, but as shown in each drawing,
(or 1', 1''), it becomes a puffed material corresponding to the shape of each sheet as shown in 2 (or 2', 2'') of each drawing, It becomes a hollow snack that is a three-dimensional embodiment of the above. That is, as shown in FIGS. 1 and 2, for example, 3, this hollow snack had a hollow body whose cross section was composed of a thin starchy baked layer on the outer peripheral surface, and therefore had a light texture.

Furthermore, as shown in 1 (or 1') in FIG. 4 or 6, for example, a pattern 4 is applied to the surface of the sheet before firing with an edible coloring agent such as tyokolate or food coloring.
By drawing the pattern 5 in advance, it is possible to form a pattern 5 on the surface of the baked hollow snack as shown in 2 (or 2'), which is suitable for its external shape.

Firing is difficult because low temperatures can take longer to puff and sometimes the sheet surface may dry out too much before puffing, and high temperatures can cause scorching.
Bake at ~250℃. Moreover, baking is performed using an oven, a roaster, or the like.

Baked hollow snacks may be eaten as is, but flavoring ingredients such as fats and oils, sugar, salt, soy sauce, chemical seasonings, cocoa powder, tyokolate, cream, powdered vegetables, seaweed powder, and spices may be added to the outer surface of the baked hollow snacks. It is also possible to give it a desired taste by attaching it to it, and it is also possible to provide it by injecting a flavor component into it.

Next, the present invention will be explained by examples.

Example 1 70 parts of flour was added to a mixer heated to about 70°C.
Add 30 parts of potato starch, 15 parts of sugar, and 1 part of salt and mix. When the temperature of the mixture reaches about 55℃, add 80 parts of boiling water at 98℃ and stir for 3 minutes to partially dissolve the starch.
turned into The temperature of the mixture after stirring for 3 minutes is approximately 70
It was warm at ℃.

Next, the mixer was cooled, and 10 parts of butter, 1 part of fatty acid monoglyceride, and an appropriate amount of butter flavor were added and mixed to bring the contents below 65°C, and then a dough was prepared.

Next, the dough is rolled with a roll to a thickness of 1
mm sheet. This sheet had almost no irregularities on the surface and had a uniform thickness.

Next, this sheet was punched out using a punching die to form the shape shown in Figure 1.
By baking while lowering the temperature to ℃, a hollow snack with a three-dimensional horse shape as shown in Fig. 1 and 2 was obtained. This snack was hollow, as shown in Figure 1, and had a light texture when eaten.

In addition, when the sheet thickness was 0.5 mm and the same process was carried out, about 10% of the fired products did not expand, and even those that did expanded were insufficiently expanded, resulting in an external shape that was a three-dimensional representation of the shape of a horse. It didn't happen.

Furthermore, when the thickness of the sheet was 4 mm, cracks appeared in about 10% of the baked products, and even those without cracks were distorted and deformed, and did not form a satisfactory horse shape.

Example 2 In a mixer, 50 parts of cornstarch, 40 parts of wheat flour,
Add 10 parts of glutinous rice flour, 50 parts of water, and 1.5 parts of salt, mix and leave for a while.

Next, the dough was stirred for about 10 minutes while injecting live steam in an open state to form a dough.

After 6 to 7 minutes of injecting live steam, the temperature of the contents rose to over 65°C, and after 10 minutes it reached about 75°C.
In addition, the increase in moisture in the dough due to live steam is
There were 20 copies.

Next, the dough was rolled into a sheet with a thickness of 2 mm using a roll, and the sheet was shaped as shown in FIG. 21, and then baked to obtain a baked product having the outer shape of a chicken as shown in FIG. 2. Oil and fat were sprayed on the outer circumferential surface of this product, and powdered seasoning was adhered thereto to form a hollow snack.

As shown in FIG. 2, this hollow snack was a hollow body whose outer peripheral surface was composed of a thin starchy baked layer and had a light texture.

Example 3 60 parts of wheat starch, 35 parts of oxidized tapioca starch, 5 parts of alpha waxy corn starch, and 1 part of common salt were mixed at 98°C.
100 parts of boiling water was added and stirred for 3 minutes. The temperature of the mixture at this time was about 68°C. Next, 15 parts of flour toning was added and mixed thoroughly to form a dough. The temperature of the dough at this time was 65°C or lower.

Next, the dough is made into 25 mm sheets, punched out into shapes as shown in Figure 3, 1, 1', and 1'', and baked to produce squid, bonito, blowfish, etc., as shown in Figure 3, 2, 2', and 2''. After spraying oil and fat on the surrounding surface of the baked product in the shape of a living creature, powdered seasoning was attached to the hollow snack.

Example 4 40 parts corn starch, 30 parts wheat flour, potato starch
20 parts of waxy cornstarch, 10 parts of waxy cornstarch, and 2 parts of common salt were mixed in a mixer that had been preheated to about 60°C, and when the mixture reached about 40°C, 120 parts of boiling water at 92°C was added and stirred for 3 minutes. . The temperature of the mixture at this time was 72°C. Next, 20 parts of wheat flour, 10 parts of wheat flour, and 5 parts of sugar were added and mixed, and the contents were cooled to below 65°C to form a dough.

This dough was made into a sheet with a thickness of 1.5 mm, and
The octopus is made into a shape as shown in Figures 1 and 1', with patterns 4 such as eyes, mouth, and tortoise shell drawn with edible coloring, and then baked to have a pattern 5 as shown in Figures 2 and 2'. , a hollow snack such as a turtle.

Example 5 90 parts of wheat flour, 10 parts of sweet potato starch, and 1.5 parts of salt at 70℃
Mix in a preheated mixer until the contents are about 50%
℃, 100 parts of 98℃ boiling water was added and stirred for 3 minutes. The temperature of the contents at this time was 75°C. Next, 10 parts of pregelatinized potato starch and 15 parts of shortening were added and mixed, and the contents were cooled to 65° C. or lower to form a dough.

The dough was made into a sheet with a thickness of 1.7 mm, shaped into the shapes shown in Fig. 5 1, 1', 1'', and then baked.
As shown in 2' and 2'', hollow snacks in the shape of shellfish and small seaside creatures were mixed together.

Example 6 70 parts of corn starch, 20 parts of potato starch, 10 parts of rye flour, 60 parts of water, and 2 parts of common salt were mixed and left for a while. The mixture was then stirred for about 10 minutes while injecting live steam. Seven minutes after starting stirring, the temperature rose to 65°C or higher, and 10 minutes later, the temperature rose to 73°C. Also, at this time, the water content increased by 20 parts.

Next, 20 parts of flour toning and 20 parts of wheat flour were added and mixed to form a dough.

This dough was made into a sheet with a thickness of 1.5 mm, and
By punching out a shape as shown in Figure 1, drawing a pattern 4 of windows, tires, etc. with edible coloring and firing, a car shape with a pattern 5 of windows, etc. as shown in Figure 6, 2 is made. Got a hollow snack.

Example 7 Corn grips 90 parts, potato granules 5 parts
1 part, waxy cornstarch 5 parts, water 50 parts, salt
After mixing 1.5 parts, the mixture was left to stand for a while to blend the tissue, and then stirred for 15 minutes while injecting live steam to form dough. Approximately 10 minutes after the start of stirring, the temperature reached 65°C or higher, and 15 minutes later, the temperature reached 78°C. This also increased the water in the mixture by 30 parts.

This dough was made into a sheet with a thickness of 1.3 mm, and
By baking it into the shape shown in FIGS. 1 and 1', bananas as shown in FIG. 7 2 and 2',
It became a hollow snack in the shape of a grape.

[Brief explanation of the drawing]

1 to 7 are examples of implementation of the present invention. 1, 1', 1''...shape of the sheet before firing, 2,
2', 2''...Hollow snack of the present invention, 3...Cross section taken along the A-A line (in the case of Figure 1) and the B-B line (in the case of Figure 2), 4...Drawn on the sheet pattern, 5
...Hollow snack pattern, 7...Starchy baked layer.

Claims (1)

[Scope of Claims] 1 Starchy raw materials with low swelling power such as glutinous grains 60~
By mixing 95 parts with 40 to 5 parts of starchy raw materials with high swelling power such as potatoes and glutinous grains to make 100 parts, add boiling water or steam to 65 to 90 parts of starchy raw materials.
℃, and keep in that temperature range for 2 to 10 minutes to make a dough in which some of the starch is gelatinized. If necessary, add raw starchy raw materials to adjust the gelatinization rate of the dough, and then boil it to 0.8 to 3 mm. After making the sheet with uniform thickness,
1. A method for producing hollow snacks, which comprises punching or cutting a sheet into the shape of an animal, etc., and then baking it to make a three-dimensional embodiment of the shape of the animal, etc. 2. Add 50 parts of boiling water of 80℃ or higher to 100 parts of starchy raw material.
The method for producing hollow snacks according to claim 1, wherein the temperature is 65 to 90°C by adding 150 parts. 3. After adding water to the starchy raw material so that the water addition rate is 30 to 100 parts per 100 parts of the starchy raw material, constantly add water so that the amount of water added is 10 to 30 parts per 100 parts of the starchy raw material. The method for producing hollow snacks according to claim 1, wherein steam is added under pressure to a temperature of 65 to 90°C.